The ginger in this dish does wonders for lifting your general wellbeing. Any type of Asian green could be substituted if preferred, try bok choy, choy sum, or even broccolini.
2 skinless chicken breast fillets
1 bunch Chinese broccoli
375 g Hokkien noodles
2 tbsp peanut oil
1 garlic clove, crushed
1 small red chilli, de-seeded and finely diced
2–3 tsp grated ginger
4 spring onions, sliced
Chicken stock or water
Soy sauce to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Heat a heavy-based frying pan over medium heat, add oil and brown chicken well on both sides, then transfer to baking dish and cook in preheated oven for 5 minutes Set aside for 5 minutes, then slice thinly.
Wash broccoli well, remove tough outer leaves and slice stems and leaves on the angle into 2 cm (3/4 in) slices. Put the kettle on to boil. Pour boiling water over noodles and set aside.
Place wok over high heat; add peanut oil, then garlic, chilli, ginger and spring onions. Cook for 1–2 minutes, stirring often to avoid burning, until fragrant. Take care not to burn.
Add Chinese broccoli, cook briefly, then add a splash of stock or water, cover with lid and cook for 2 minutes. Drain noodles. Remove lid, add hot noodles, sliced cooked chicken and more stock if necessary, toss, still cooking for 2–3 minutes, until well combined. Season with soy sauce to taste. Serve immediately.